Yes, through participating in national technical committees or  announcement for public comments. For more infromation please contact regulation and standards section through the Email: md.standards@sfda.gov.sa

The UDI intends to unambiguously identify any medical device based on a globally accepted identification and coding standard that is accredited by regulatory bodies such as GS1, ICCBBA, HIBCC.
You can visit Unique Device Identification (SAUDI-DI) system and viewing the frequently asked questions about the system through:
https://udi.sfda.gov.sa/

Most pathogens are destroyed between 140 and 160 °F. However, for best quality, meat and poultry require various temperatures for "doneness." A chart, listing safe internal temperatures for many foods, is part of the brochure Use A Food Thermometer, featuring Thermy™. For more information, visit the Thermy™ Web pages.

The temperatures on the chart are recommended for consumer cooking. They are not intended for processing, institutional, or foodservice preparation. Food service professionals should consult their state or local food code.

Regardless of the type of cutting board you prefer, wood or a nonporous surface, consider using one for fresh produce and a separate one for raw meat, poultry, and seafood. This will prevent bacteria on a cutting board that is used for raw meat, poultry, or seafood from cross-contaminating a food that requires no further cooking.

• Always use a clean cutting board. Wash cutting boards with hot, soapy water after preparing each food item.
• After washing, you may choose to sanitize the cutting boards with a solution of 1 teaspoon liquid chlorine bleach per quart of water. Flood surface with the bleach solution and allow it to stand for several minutes. Rinse with clear water and air or pat dry with clean paper towels.
• Another good and easy way to wash the cutting board is to run it through the dishwasher after use. Non-porous acrylic, plastic, glass, and solid wood boards can be washed in a dishwasher (laminated boards may crack and split).
• If possible, use one cutting board for fresh produce and a separate one for raw meat, poultry, and seafood.
• Once cutting boards become excessively worn or develop hard-to-clean grooves, you should replace them. Even plastic boards wear out over time.

Most people would not choose to eat spoiled food. However, if they did, they probably would not get sick.

Pathogenic bacteria cause illness. They grow rapidly in the "Danger Zone" – the temperatures between 40 and 140 °F – and do not generally affect the taste, smell, or appearance of food. Food that is left too long at unsafe temperatures could be dangerous to eat, but smell and look just fine. E. coli O157:H7, Campylobacter, and Salmonella are examples of pathogenic bacteria.

​Food poisoning is illness caused by any harmful amount of a natural or contaminating substance in a food, but especially illness caused by some highly infective kinds of bacteria. If not prevented -- as it can be by care and good hygiene -- some kinds of bacteria can grow to large numbers in food and produce toxins (poisons) some of which are difficult to destroy by cooking. Other kinds can cause illness by growing to large numbers in the digestive system. Symptoms include abdominal pain, diarrhoea and vomiting, and may last from a few hours to a few days. In extreme cases food poisoning can prove fatal, especially to babies, the elderly and others with weakened immune systems.